Serving boiled vegetables
Hot, seasoned.—Any vegetable or a combination of two or more.
Before cooking, add a pinch of an herb, such as marjoram or thyme. Or after cooking, season with butter, margarine, or drippings—or with salad oil and lemon juice, horseradish, or garlic. Or sprinkle cooked vegetables with herb vinegar or crumbled bacon.
Mashed.—Potatoes, sweetpotatoes, turnips, rutabagas, kohlrabi, carrots, winter squash.
Drain and mash cooked vegetable. Add hot milk or cream to moisten if needed. Season with salt, pepper, and butter or margarine. Beat until fluffy.
Creamed.—Peas, carrots, celery, cabbage, asparagus, broccoli, potatoes, snap beans, onions, lima beans, cauliflower, spinach.
For 6 servings, combine 3 cups drained cooked vegetable with 1½ cups medium white sauce (p. [57]); heat. You may prefer thin white sauce with potatoes or lima beans.
For quick creamed vegetables, pour 1 can (10½ ounces) undiluted condensed soup—Cheddar cheese or cream of celery or mushroom—over 3 cups drained cooked vegetable; heat.
BOILING GUIDE FOR FRESH VEGETABLES
| Vegetable | Boiling time (minutes) |
| Asparagus: | |
| Whole | 10 to 20 |
| Tips | 5 to 15 |
| Beans: | |
| Lima | 25 to 30 |
| Snap, 1-inch pieces | 12 to 16 |
| Beets: | |
| Young, whole | 30 to 45 |
| Older, whole | 45 to 90 |
| Sliced or diced | 15 to 25 |
| Beet greens, young | 5 to 15 |
| Broccoli, heavy stalks, split | 10 to 15 |
| Brussels sprouts | 15 to 20 |
| Cabbage: | |
| Shredded | 3 to 10 |
| Quartered | 10 to 15 |
| Carrots: | |
| Young, whole | 15 to 20 |
| Older, whole | 20 to 30 |
| Sliced or diced | 10 to 20 |
| Cauliflower: | |
| Separated | 8 to 15 |
| Whole | 15 to 25 |
| Celery, cut up | 15 to 18 |
| Chard | 10 to 20 |
| Collards | 10 to 20 |
| Corn, on cob | 5 to 15 |
| Kale | 10 to 15 |
| Okra | 10 to 15 |
| Onions | 15 to 30 |
| Parsnips: | |
| Whole | 20 to 40 |
| Quartered | 8 to 15 |
| Peas | 12 to 16 |
| Potatoes: | |
| Whole, medium size | 25 to 40 |
| Quartered | 20 to 25 |
| Diced | 10 to 15 |
| Rutabagas, pared, cut up | 20 to 30 |
| Spinach | 3 to 10 |
| Squash: | |
| Summer, sliced | 8 to 15 |
| Winter, cut up | 15 to 20 |
| Sweetpotatoes, whole | 35 to 55 |
| Tomatoes, cut up | 7 to 15 |
| Turnips: | |
| Cut up | 10 to 20 |
| Whole | 20 to 30 |
| Turnip greens | 10 to 30 |
Chilled, in salads.—Chill cooked vegetables and marinate them in sweet french or italian dressing. See recipes on page [53].
With a sauce.—Suggestions for vegetable and sauce combinations follow. Sauce recipes begin on page [57].
• Asparagus—mock hollandaise sauce, lemon-butter sauce, egg sauce.
• Green beans—quick mushroom or celery sauce.
• Broccoli—sour cream sauce, lemon-butter sauce, mock hollandaise sauce.
• Cauliflower—lemon-butter sauce, cheese sauce.
• Peas—onion sauce, quick mushroom or celery sauce.
• Potatoes—sour cream sauce, cheese sauce.
• Spinach—lemon-butter sauce, mock hollandaise sauce, egg sauce.
• Sweetpotatoes—honey-orange sauce.